The Cooperativa de Gandesa will host lunches and dinners with six of the seven Michelin-starred restaurants in the province of Tarragona between April and October 2022, on the occasion of its Year of Vermouth. These meals, where vermouth will be one of the protagonists, are in addition to the activities commemorating the 90th anniversary of the Terralta de la Cooperativa vermouth.
Specifically, the restaurants Can Bosch and El Rincón de Diego, in Cambrils, the restaurants Les Moles and Antic Molí, in Ulldecona, the restaurant Deliranto, in Salou, and the restaurant Quatre Molins, in Cornudella, will take part in this initiative.
The lunches and dinners, which will have a very limited capacity and will be served in the modernist nave of the "Cathedral of Wine" of the Cooperative of Gandesa, will have a unified and limited cost of 100 € per person and can be booked through the web www.coopgandesa.com/vermut-2022.
The lunch calendar begins on Friday, April 29, with a dinner at the Can Bosch restaurant in Cambrils, and chef Arnau Bosch. It is followed on May 29 by a lunch with the restaurant Deliranto, in Salou, with chef Pep Moreno; on July 31, a lunch at the restaurant Les Moles, by chef Jeroni Castell, from Ulldecona; on August 6, a lunch at the Antic Molí restaurant by chef Vicent Guimerà of Ulldecona and a lunch at the Quatre Molins restaurant in Cornudella, with chef Rafel Muria on September 25. The series of meals closes with a dinner at the restaurant El Rincón de Diego, by chef Diego Campos, in Cambrils, on October 28.
"Each of the restaurants has a different approach," says Javi Quintano, organizer of these lunches, "and that makes them complementary. We'll never find one lunch or dinner the same as the other, and who hasn't tasted these restaurants, a unique opportunity to taste them all in one place and at a more affordable price than usual. We are grateful for the effort made by these industry-leading restaurants to serve these meals to our Cooperative. ”
The restaurant Can Bosch could be defined as "the sea on the plate", and combines the fishing dishes of Cambrils with local vegetables. The Deliranto restaurant is committed to a cuisine of sensations, of experiences, a pleasure that goes beyond flavors. Les Moles combines local products with technique, fun, reflection, roots and daring. The Antic Molí is an example of the Slow Food and Km 0 movements, and is well known for its devotion to the galley, one of the most unknown crustaceans in haute cuisine. The Quatre Molins restaurant combines technical excellence and creativity with a cuisine directly related to the world of honey. Finally, the Rincón de Diego, offers an imaginative cuisine based on the excellent product of the area that treats with care to get the most out of it.
"We have had two very difficult years, and we must be, with caution but firmness, generous in celebrating, in giving voice to all the actors in the world of vermouth, in the world of gastronomy, in farmers, in the world of tourism," says Pere Bové. president of the Gandesa Cooperative. "We want to fill the region with people, who visit us, who are a land of welcome and good products," he continues.
The room where lunches and dinners will be served is the press room of the Cooperativa de Gandesa, the work of Cèsar Martinell, a disciple of Gaudí i Puig i Cadafalch. This building, of national interest and considered one of the seven wonders of Catalonia, was the center of wine production of the Cooperative between 1919 and 2002. Today it wants to be a center of interpretation of the world of wine and of the oil, and of recognition to the own characteristics of the wines of the Terra Alta.